I've got my standard cheese scone recipe that we use a lot but my little person wanted sweet scones so I hunted out this recipe that seems to be a bit of a kiwi favourite.These were for lunch so I halved the recipe and left one lot plain (and slightly sweet) and mixed in capsicum, sundried tomato and a hunk of brie (left over from snacks on a previous day) chopped up.
A great way to meet the tastes of all of the family.
I discovered I didn't have enough self raising flour so hunted out the recipe for a substitute...it's included after the scone recipe.
Lemonade Scones
Ingredients
Ingredients
- 4 cups self-raising flour, sifted
- pinch of salt
- 300 ml cream
- 300 ml lemonade or soda water
- Method
1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade or soda water into the dry ingredients and mix together to form a soft dough.
3. Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle. Cut into approximately 12 pieces and lift each onto the baking tray.
4. Bake in a preheated oven for 10-12 minutes or until golden brown. Remove and cool inside a clean tea towel to help keep their freshness.
Self Raising Flour Substitute
- Using a dry measure, measure the desired amount of flour into a separate container.
- For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.
- Mix to combine.
Tips:
- You can use self-rising flour in yeast bread recipes, but you'll need to omit the salt.
- If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.
- 4 cups self-raising flour, sifted
- pinch of salt
- 300 ml cream
- 300 ml lemonade or soda water
- Method
1. Preheat oven to 220°C and line a baking tray with baking paper.
2. Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade or soda water into the dry ingredients and mix together to form a soft dough.
3. Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle. Cut into approximately 12 pieces and lift each onto the baking tray.
4. Bake in a preheated oven for 10-12 minutes or until golden brown. Remove and cool inside a clean tea towel to help keep their freshness.
2. Sift flour and salt into a bowl. Make a well. Pour the cream and lemonade or soda water into the dry ingredients and mix together to form a soft dough.
3. Turn the dough out onto a well-floured bench, dust lightly with flour and gently roll out into a rectangle. Cut into approximately 12 pieces and lift each onto the baking tray.
4. Bake in a preheated oven for 10-12 minutes or until golden brown. Remove and cool inside a clean tea towel to help keep their freshness.
Self Raising Flour Substitute
- Using a dry measure, measure the desired amount of flour into a separate container.
- For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.
- Mix to combine.
Tips:
- You can use self-rising flour in yeast bread recipes, but you'll need to omit the salt.
- If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.
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